87 rose water recipes

Classic Aussie battered saveloys on a stick, double-dipped and deep-fried until golden and crunchy. Just like the fish and chip shop, this easy 15-minute recipe brings the carnival home.

A traditional British steamed pudding filled with beef shin, sausage meat balls, and onion rings in a Marmite-enriched gravy, all wrapped in a suet pastry crust. Proper comfort food, steamed low and slow.

Kentucky pecan cake with applesauce, cinnamon, and a full cup of chopped pecans, lightened with whipped egg whites and baked in a tube pan. A dense, spiced Southern cake dusted with powdered sugar.

Jamaican chocolate cake soaked in cinnamon rum syrup, coated in melted semi-sweet chocolate, and studded with almonds. A spiced, boozy Caribbean dessert worth the wait.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

An old fashioned recipe that some here may recognize by other names.

Rich cocoa chocolate cake baked in a springform tin and finished with a dark chocolate ganache. A classic one-layer cake with an intensely fudgy crumb from bloomed cocoa powder.

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.

Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.

Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

This delicious pudding is great with Ice-cream or by itself. Try It!

British style chocolate cake with chocolate frosting.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

An elaborate Chinese banquet dish: shark's fin stuffed in bamboo fungi with shrimp-coated crab claws, asparagus, bean sprouts, and crab roe sauce. A multi-component showpiece for special occasions.